Easy Veggie and Black Bean Pantry Bowls come together quickly with ingredients you probably have on hand. This turned out to be a filling, healthy, and super-delish dish. Sort through your pantry to find the ingredients you need (or some ideal substitutions) to make these bowls.
I don’t know about you, but I’ve been missing heading out to my favorite Mexican restaurants. I can taste some of the chips, salsa, and margaritas now…! I’ve definitely had a hankering for Mexican-inspired meals lately, and so I decided to take matters into my own hands.
Easy Veggie and Black Bean Pantry Bowls
Something to keep in mind: when I made these easy veggie and black bean pantry bowls, I really didn’t feel like cooking much. I hadn’t thawed chicken or beef, I was out of lettuce until our next grocery pick up, sadly there were no avocados in sight, and (I seriously cannot believe this) I was out of shredded cheese.
Not to worry! After some thought, I found some goodies in my pantry to mix up a Mexican-inspired meal. These easy veggie and black bean pantry bowls came together with what I found: rice, canned black beans, canned corn, cherry tomatoes (that had seen some better days), a bell pepper, and my favorite…sweet potatoes!
The sweet potatoes add hearty goodness to these bowls that I love. I also had plain Greek yogurt (use sour cream if you have it) and limes, so, hello lime crema to drizzle over the top!
Are you looking for more recipes and ideas for those cans of beans in the pantry? Try one of these:
If you think you have the ingredients to recreate these easy bowls, great! If not, take a peek in your pantry and fridge.
Substitutions or additions for Easy Veggie and Black Bean Pantry Bowls:
- Onion (diced or strips, sautéed or not)
- Shredded or torn lettuce
- White beans
- Pinto beans
- Kidney beans
- Cooked chicken
- Cooked beef
- Cooked shrimp
- Cooked tofu
- Canned or jarred diced jalapeño
- Shredded cheese
- Tortilla chips
Whew! That’s a lot of great ingredients to make a tasty bowl for your next meal! Follow along with my recipe or create your own based on what you have.
I found this recipe for fajita chicken burrito bowls from Café Delites. Doesn’t it look good?
If you’re craving Mexican, take it upon yourself to do a quick scan of the fridge and pantry. These easy veggie and black bean pantry bowls are easy to make with a bunch of ingredients you probably already have.
Let me know if you make these bowls, and tell me how you personalized yours!
Patricia Conte/Grab a Plate
Serves Serves 4
5 based on 7 review(s)
- 2 medium sweet potatoes, peeled and diced
- 1 bell pepper, seeds and membrane removed, cut into strips
- 2-1/2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1, 15-ounce can corn, rinsed and drained
- 1, 15-ounce can black beans, rinsed and drained
- 2 cups cooked rice
- Optional: tortilla strips or chips
- Optional: cherry tomatoes
- 1/4 cup plain Greek yogurt or sour cream
- Juice from half large lime
- Mix together the sour cream or plain Greek yogurt with the lime juice. Stir to combine, and refrigerate until ready to use.
- Preheat the oven to 450 degrees F. In a small bowl, mix together the garlic powder, cumin, chili powder, and salt and black pepper.
- Add the sweet potato to a baking pan. Drizzle with about 1-1/2 tablespoons of the olive oil and toss with your hands. Sprinkle with the seasoning mixture and toss.
- Add the bell pepper to another baking pan. Drizzle with the remaining olive oil and toss to coat.
- Add the sweet potato to the oven, tossing once or twice during cooking time, for about 20-25 minutes or until soft. Add the bell pepper to the oven for about 10 minutes, tossing once, or until they begin to caramelize in color. Remove and set aside.
- Put the bowls together by diving the cooked rice, the black beans, corn, sweet potato, and bell pepper between four bowls.
- Garnish with tortilla chips and cherry tomatoes if using, and drizzle with the crema.